Wasabi and Sesame-crusted tuna with Edamame Salad
I mean, if you can honestly tell me that you haven’t been weirdly addicted to the sensation you get from popping too many wasabi peas, you’re lying. Luckily for all of us, then, that wasabi paste is LOW-FODMAP in servings under
2 tbs per person. I love using this marinade for everything from vegies to proteins. Here, I’ve paired it with tuna, which you should be able to get at your local fishmonger. Make sure you ask for sashimi-grade tuna if you plan to serve it rare. SERVES 1 (SCALE UP IF YOU HAVE GUESTS)
WASABI AND SESAME-CRUSTED TUNA
◆ 2 tsp wasabi paste
◆ 4 tsp gluten-free tamari
◆ 2 tsp maple syrup
◆ 2 tsp sesame oil
◆ 5g finely grated fresh ginger
◆ 150–200g tuna steak
◆ 2 tbs sesame seeds
◆ Peanut oil, for frying
◆ 60g (¼ cup) podded edamame
◆ ¼ cucumber, finely sliced
◆ Handful of butter lettuce, roughly sliced
◆ 1 large radish, very finely sliced
◆ ½ carrot, julienned
◆ Sprinkling of furikake (dry Japanese seasoning), optional
1. Whisk together wasabi paste, tamari, maple syrup, sesame oil and grated ginger until you have a smooth paste.
2. Divide mixture in two. Place half in a small bowl, and rub gently all over tuna. Allow to marinate for around 15 mins.
3. Place the remaining wasabi mixture into a small saucepan with 1 tbs of water. Cook over a medium-high heat, stirring intermittently until the surface is bubbling and the mixture has thickened. Set aside.
4. Arrange sesame seeds on a plate and lay tuna steak on top. Flip the tuna over so each side is covered in sesame seeds.
5. Heat a non-stick frypan greased with peanut oil over a high heat. Lower tuna steak into the pan and cook for around 2 mins, depending on how rare you like it. Flip and repeat on the other side.
6. Combine salad ingredients. If you want a bit of crunch, lightly toast the edamame in a lightly oiled pan with a pinch of salt.
7. Arrange tuna and salad on your plate and pour over the reserved dressing.